Join Ingredion for an insightful webinar on the evolving landscape of egg replacement.

• To stay competitive amid persistent market volatility and evolving consumer demands, manufacturers need to shift from reactive measures to proactive, long-term reformulation strategies. We'll delve into the market trends and consumer insights fueling the demand for egg reduction and replacement and explore the functional roles of eggs in various applications.
• Learn how Ingredion's unparalleled technical expertise is leveraged to tackle reformulation challenges in the bakery and sauces & dressings categories. We'll also look ahead to the future of egg replacement, providing valuable perspectives for decision makers across the food and beverage industry.

Speakers:

• Helen Hook, Global Innovation Business Lead for Texture Solutions, Ingredion
• Liyi Yang, PhD, Senior Associate, Snacks, Bakery & Confectionary Applications, Ingredion
• Christopher Zhang, Associate, Global Applications, Savory R&D, Ingredion